Cod Fish

When you're in the mood for other fish, consider cod, a popular saltwater fish that can be baked, broiled, or fried. These easy seafood recipes slip cod into everything from chowders to tacos, with very little effort.

Nonstick skillets are incredibly helpful when preparing lean fish like the cod fillets here, because the flesh sticks to metal so easily. To give the cod a golden crust, Melissa Rubel Jacobson dusts it with finely milled Wondra flour before cooking. The creamy preserved-lemon aioli she serves alongside the fish is also a terrific dipping sauce for roasted potatoes.

Ben Towill hand-crushes grapes for this fresh salsa, but pureeing some of them in a food processor works equally well. Grapes may seem like an unlikely partner for fish, but they're very good with silky black cod fillets.

Michael Schlow of Radius in Boston uses potato flakes from a box in place of bread crumbs to form a supercrispy crust for cod fillets. Grace Parisi dredges cod strips in flour and potato flakes to create crunchy fish sticks, which she serves with a chunky sun-dried-tomato tartar sauce.

The flavors in this crispy seafood dish echo those in Grace Parisi's high-end pan roast, but Melissa Rubel Jacobson chose less expensive seafood for her interpretation. "I used only a thin coating of batter -- somewhere between a beer batter and tempura -- so the flavor of the fish doesn't get lost," she says.

This recipe brings home the mouthwatering taste of the haute Japanese restaurant favorite. You need a few specialty ingredients, but they are worth getting because you will make this easy, five-ingredient dish over and over again.

At The Restaurant: $29 per person. This recipe is based on barigoule, a Provencal dish of artichokes, mushrooms and oil. To serve with cod, Mark Sullivan prepares it with baby artichokes and chanterelles.

At Home: $8 per person. Make the dish with frozen artichokes and shiitake mushrooms, which are less pricey than chanterelles.

Known as bolinhos in Portuguese ("little cakes"), these croquettes are Daniel Boulud's take on a classic Brazilian bar food. Crispy on the outside and fluffy on the inside, with plump chunks of salt cod, they are a terrific match for zippy caipirinhas.